![Crêpe opened up](https://upload.wikimedia.org/wikipedia/commons/e/e7/Cr%C3%AApe_opened_up.jpg)
A crêpe or crepe ( or , ,
Quebec French: ) is a very thin type of
pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury
galette
Galette (from the Norman word ''gale'', meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (french: Galette bretonne ; br, Krampouezhenn g ...
s'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be
flambé
:''Flambé is also a type of ceramic glaze.''
Flambé (, , ; also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French.
Flambéing is often associated with t ...
ed, such as in
crêpes Suzette
Crêpes Suzette () is a French dessert consisting of crêpes with ''beurre Suzette'' (), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tables ...
.
Etymology
The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair."
Traditions
In France, crêpes are traditionally served on the Christian holiday
Candlemas (), on February 2. In 472, Roman
Pope Gelasius I offered (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of
Groundhog Day), with the golden color and circular shape of crêpes representing the sun and the circle of life.
There are various superstitions surrounding making crêpes for Le Jour des Crêpes. E.g., holding a gold coin (such as a
Louis d'or
The Louis d'or () is any number of French coins first introduced by Louis XIII in 1640. The name derives from the depiction of the portrait of King Louis on one side of the coin; the French royal coat of arms is on the reverse. The coin was rep ...
) or ring in one's left hand while successfully flipping a crêpe in a pan with one's right hand is said to bring the person wealth for the upcoming year (other variations describe a year of good weather). Another version of the tradition involves cooking a crêpe with a gold coin on top. Some people will hide the first crêpe in a drawer instead of eating it for good luck in the coming year. Eating and sharing crêpes with others on Candlemas is another tradition based on popes giving food to the poor every year on February 2.
A traditional French proverb describes the tradition of eating crêpes on Candlemas, “manger des crêpes à la chandeleur apporte un an de bonheur” (eating crêpes on Candlemas brings a year of happiness).
Types
Sweet crêpes are generally made with
wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...
(). When sweet, they can be eaten as part of
breakfast or as a
dessert. Common fillings include
hazelnut cocoa
Cocoa may refer to:
Chocolate
* Chocolate
* ''Theobroma cacao'', the cocoa tree
* Cocoa bean, seed of ''Theobroma cacao''
* Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter and ...
spread
Spread may refer to:
Places
* Spread, West Virginia
Arts, entertainment, and media
* ''Spread'' (film), a 2009 film.
* ''$pread'', a quarterly magazine by and for sex workers
* "Spread", a song by OutKast from their 2003 album ''Speakerboxxx/T ...
,
preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
There are many varieties of fruit preserves globally, distinguished by the meth ...
, sugar (granulated or powdered),
maple syrup,
golden syrup,
lemon juice
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
The tree's ellipsoidal yellow fruit is used for culina ...
,
whipped cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, an ...
,
fruit spread
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
There are many varieties of fruit preserves globally, distinguished by the method ...
s,
custard, and sliced soft fruits or
confiture
A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. Confit, the root of the word, comes from the French word ''confire'' which means literally "preserved"; a confit being any type of food that is cooked sl ...
.
Savory crêpes are made with non-wheat flours such as
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopy ...
. A normal savory crêpe recipe includes using wheat flour but omitting the sugar. Batter made from buckwheat flour is
gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grai ...
-free, which makes it possible for people who have a wheat allergy or gluten
intolerance
Intolerance may refer to:
* Hypersensitivity
Hypersensitivity (also called hypersensitivity reaction or intolerance) refers to undesirable reactions produced by the normal immune system, including allergies and autoimmunity. They are usual ...
to eat this type of crêpe. Common savory fillings for crêpes served for
lunch
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region.
Etymology
According to the ''Oxford English Dictionary'' (''OED''), the etymology ...
or
dinner
Dinner usually refers to what is in many Western cultures the largest and most formal meal of the day, which is eaten in the evening. Historically, the largest meal used to be eaten around midday, and called dinner. Especially among the elite ...
are cheese, ham, and eggs,
ratatouille
Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include ...
, mushrooms,
artichoke
The globe artichoke ('' Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artich ...
(in certain regions), and various meat products.
Crêpes can also be made into crepe cakes by adding the plain crepes on top of each other and adding a layer of cream within the two layers. Fruits, chocolate, cookies, marshmallow, etc., can be added. Most of the crêpe cake is sweet and is usually considered a dessert. It can also replace the traditional birthday cake. Crêpe cakes are usually 15-30 layers, and the crêpes used are very thin and soft.
Batters can also consist of other ingredients such as butter, milk, water, eggs, flour, salt, and sugar. Fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.
An Indian variety of the crêpe uses a multi-grain flour called "bhajanee," eggs,
curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...
, and an assortment of spices as its ingredients. It is a modern variation of an Indian dish called
Thalipeeth
Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. The flour for thalipeeth, called ''bhajanee'', is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, whea ...
.
A cake made with layers of crêpes with a filling in between is called “gâteau de crêpes” or “ミルクレープ(mille-crêpes)” (a Japanese-made French word combining crêpes and
mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by M ...
). This French pâtisserie, was popularized by Emy Wada, a pâtissier who studied in France and operated Paper Moon Cake Boutiques in Japan, in the 1980s. In 2001, she expanded to New York City, where she supplied crêpe cakes to popular chains
Dean & DeLuca and
Takashimaya
is a Japanese multinational corporation operating a department store chain carrying a wide array of products, ranging from wedding dresses and other apparel to electronics and flatware. It has more than 12 branches strategically located in 2 ...
through the company
Lady M.
Recipe
The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes, the dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily. The batter is added, one ladle at a time, to a hot, greased pan, cooked until golden, then flipped. Crêpe batter is characterized by its liquidity, making it easy to spread in a thin layer. Crêpes are also characterized by their quick cooking time, usually 20–30 seconds per side.
In older versions of crêpe recipes, beer or wine was used instead of milk. Buckwheat flour is often used as well, specifically in making a
Breton Galette.
Crêperies
A crêperie may be a
takeaway
A take-out or takeout (U.S., Canada, and the Philippines); carry-out or to-go (Scotland and some dialects in the U.S. and Canada); takeaway (England, Wales, Australia, Lebanon, South Africa, Northern Ireland, Ireland, and occasionally in Nort ...
restaurant or stall, serving crêpes as a form of fast food or
street food
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...
, or it may be a more formal sit-down restaurant or café. Crêperies can be found throughout France and many other countries, especially in
Brittany
Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo: ''Bertaèyn'' ) is a peninsula, historical country and cultural area in the west of modern France, covering the western part of what was known as Armorica during the period ...
. Many also serve apple
cider, a popular drink to accompany crêpes.
Special crêpes
![Mille crepe](https://upload.wikimedia.org/wikipedia/commons/9/9f/Mille_crepe.jpg)
''Mille crêpes''(
ja) are a
French cake made of many crêpe layers. The word ''mille'' means "a thousand," implying the many layers of crêpe. Another standard French and Belgian crêpe is the ''
crêpe Suzette
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...
'', a crêpe with lightly grated orange peel and
liqueur (usually
Grand Marnier
Grand Marnier () is a French brand of liqueurs. The brand's best-known product is Grand Marnier Cordon Rouge, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled esse ...
), which is lit during presentation.
![49ers flapjack OHP](https://upload.wikimedia.org/wikipedia/commons/1/13/49ers_flapjack_OHP.jpg)
The 49er flapjack is a
sourdough crêpe which is popular in the United States, getting its name from the popularity of this style of pancake during the
California Gold Rush. Because it is similar to a Swedish pancake, the 49er is sometimes served with
lingonberry
''Vaccinium vitis-idaea'', the lingonberry, partridgeberry, mountain cranberry or cowberry, is a small evergreen shrub in the heath family Ericaceae, that bears edible fruit. It is native to boreal forest and Arctic tundra throughout the Norther ...
sauce, although most often, it is rolled up with butter and powdered sugar or served open-faced and topped with maple syrup.
''Crêpe dentelle'' is a crispy biscuit made with a very thin layer of crêpe folded in a cigar shape and then baked. It is usually enjoyed with a hot drink during the ''goûter'', in France.
Crêpes in European culture
In
Norwegian
Norwegian, Norwayan, or Norsk may refer to:
*Something of, from, or related to Norway, a country in northwestern Europe
* Norwegians, both a nation and an ethnic group native to Norway
* Demographics of Norway
*The Norwegian language, including ...
, crêpes are called ''pannekake'', in most
German
German(s) may refer to:
* Germany (of or related to)
** Germania (historical use)
* Germans, citizens of Germany, people of German ancestry, or native speakers of the German language
** For citizens of Germany, see also German nationality law
**Ge ...
regions ''Crêpes'' (referring to a wide and flat crêpe, as opposed to the smaller and thicker native ''Pfannkuchen'' pancakes). In
Swedish
Swedish or ' may refer to:
Anything from or related to Sweden, a country in Northern Europe. Or, specifically:
* Swedish language, a North Germanic language spoken primarily in Sweden and Finland
** Swedish alphabet, the official alphabet used by ...
, a crêpe is called ''pannkaka'' in southern regions while being called ''plättar'' in the north, in
Danish
Danish may refer to:
* Something of, from, or related to the country of Denmark
People
* A national or citizen of Denmark, also called a "Dane," see Demographics of Denmark
* Culture of Denmark
* Danish people or Danes, people with a Danish a ...
, ''pandekager'' ("pancakes"), in Icelandic it is called ''pönnukaka'', in
Finnish
Finnish may refer to:
* Something or someone from, or related to Finland
* Culture of Finland
* Finnish people or Finns, the primary ethnic group in Finland
* Finnish language, the national language of the Finnish people
* Finnish cuisine
See also ...
a crêpe is called either ''ohukainen'' or ''lettu'' or ''räiskäle'', in
Greek
Greek may refer to:
Greece
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group.
*Greek language, a branch of the Indo-European language family.
**Proto-Greek language, the assumed last common ancestor ...
it is krepa (Κρέπα), in
Dutch
Dutch commonly refers to:
* Something of, from, or related to the Netherlands
* Dutch people ()
* Dutch language ()
Dutch may also refer to:
Places
* Dutch, West Virginia, a community in the United States
* Pennsylvania Dutch Country
People E ...
it is a ''
pannenkoek
A pannenkoek (; plural ''pannenkoeken'' ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, b ...
'' or ''flensje'', and in
Afrikaans
Afrikaans (, ) is a West Germanic language that evolved in the Dutch Cape Colony from the Dutch vernacular of Holland proper (i.e., the Hollandic dialect) used by Dutch, French, and German settlers and their enslaved people. Afrikaans gra ...
a ''pannekoek'', which is usually served with
cinnamon and sugar. In the Spanish regions of
Galicia and
Asturias
Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain.
It is coextensiv ...
, they are traditionally served at carnivals. In Galicia, they're called ''filloas'' and may also be made with pork blood instead of milk. In Asturias, they are called ''fayueles'' or ''frixuelos'', and in
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula in ...
, ''akıtma''.
In areas of
central Europe
Central Europe is an area of Europe between Western Europe and Eastern Europe, based on a common historical, social and cultural identity. The Thirty Years' War (1618–1648) between Catholicism and Protestantism significantly shaped the a ...
, formerly belonging to the
Austro-Hungarian empire, there is a thin pancake comparable to a crêpe that in
Austro-Bavarian
Bavarian (german: Bairisch , Bavarian: ''Boarisch'') or alternately Austro-Bavarian, is a West Germanic language, part of the Upper German family, together with Alemannic and East Franconian.
Bavarian is spoken by approximately 12 million pe ...
is called ''
Palatschinken
Palatschinke (or palaccinka, plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. While the dessert is most common in South and West Slavic countries, it is also generally known in other parts of Central and Easte ...
''; in hu, palacsinta; and in
Bulgarian
Bulgarian may refer to:
* Something of, from, or related to the country of Bulgaria
* Bulgarians, a South Slavic ethnic group
* Bulgarian language, a Slavic language
* Bulgarian alphabet
* A citizen of Bulgaria, see Demographics of Bulgaria
* Bul ...
,
Macedonian,
Czech
Czech may refer to:
* Anything from or related to the Czech Republic, a country in Europe
** Czech language
** Czechs, the people of the area
** Czech culture
** Czech cuisine
* One of three mythical brothers, Lech, Czech, and Rus'
Places
* Czech, ...
,
Serbo-Croatian
Serbo-Croatian () – also called Serbo-Croat (), Serbo-Croat-Bosnian (SCB), Bosnian-Croatian-Serbian (BCS), and Bosnian-Croatian-Montenegrin-Serbian (BCMS) – is a South Slavic language and the primary language of Serbia, Croatia, Bosnia an ...
, and sl, palačinka; in sk, palacinka. In the Balkan countries, ''palačinka'' or ''pallaçinka'' may be eaten with fruit jam,
quark cheese
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Tradit ...
, sugar, honey, or the hazelnut-chocolate cream
Nutella
Nutella (; ; ) is a brand of sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was first introduced in 1964, although its first iteration dates to 1963.
History
Pietro Ferrero owned a bakery in Alba, ...
, while there is also a breaded variant which is mostly filled with meat. Restaurants specializing in palačinci are called "Palačinkara" in the region. In
Ashkenazi Jewish cuisine, there is a similar dish known as the
blintz
A blintz ( he, חֲבִיתִית; yi, בלינצע) is a rolled filled pancake of Ashkenazi Jewish origin, similar to a '' crepe'' or Russian ''blini''. History
Traditional blintzes are filled with sweetened cheese, sometimes with the addition ...
. The ''Oxford English Dictionary'' derives the German and Slavic words from the Hungarians ''
palacsinta'', which it derives from the Romanian ''plăcintă'', which comes in turn from classical Latin ''placenta'' ("small flat cake"), even though the Romanian ''plăcintă'' is more similar to a pie, and the crêpes are called ''clătită''.
During the Russian celebration of
Maslenitsa
Maslenitsa ( be, Масленіца, russian: Мaсленица, rue, Фашенґи, uk, Масниця; also known as Butter Lady, Butter Week, Crepe week, or Cheesefare Week) is an Eastern Slavic religious and folk holiday, which has retai ...
(Russian Butter Week), one of the most popular foods are
blini
A blini (sometimes spelled bliny) ( pl., diminutive: блинчики, ''blinchiki'', dialectal, diminutive: млинчики, ''mlynchiki'') or, sometimes, blin (more accurate as a single form of the noun), is a Russian and more broadly Eastern ...
, or crêpes. Since they are made from butter, eggs, and milk, crêpes can be consumed during the celebration by the
Orthodox church
Orthodox Church may refer to:
* Eastern Orthodox Church
* Oriental Orthodox Churches
* Orthodox Presbyterian Church
* Orthodox Presbyterian Church of New Zealand
* State church of the Roman Empire
* True Orthodox church
See also
* Orthodox (di ...
. White flour can be replaced with buckwheat flour, milk can be switched for
kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in p ...
, and oils can be added or substituted. Blini are served with butter and topped with
caviar
Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the te ...
, cheese, meat, potatoes, mushrooms, honey, berry jam, or often a dollop of sour cream. The dish is supposed to represent the sun since the holiday is about the beginning of spring.
Crêpes outside of Europe
Crêpes have also long been popular in
Japan and
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
, with sweet and savory varieties being sold at many small stands, usually called crêperies. In
Argentina
Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...
and
Uruguay
Uruguay (; ), officially the Oriental Republic of Uruguay ( es, República Oriental del Uruguay), is a country in South America. It shares borders with Argentina to its west and southwest and Brazil to its north and northeast; while bordering ...
, they are called ''panqueques'' and are often eaten with
dulce de leche
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, w ...
. Various other French foods such as crêpes,
soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of t ...
s, and
quiche have slowly made their way into American cooking establishments. Typically, these franchises stick to the traditional French method of making crêpes, but they have also put their own spin on the crêpe with new types, such as the hamburger and pizza crêpe. In Canada, particularly in French-speaking regions, crêpes and galettes have long been traditional food items.
![Displayed Crêpes of Japan](https://upload.wikimedia.org/wikipedia/commons/f/f0/Displayed_Cr%C3%AApes_of_Japan.jpg)
The Japanese crêpes developed into something different from the French crêpes due to their various fillings and toppings, and the style later spread outside of
Japan. It is often called '
Harajuku
is a district in Shibuya, Tokyo, Japan. Harajuku is the common name given to a geographic area spreading from Harajuku Station to Omotesando, corresponding on official maps of Shibuya ward as Jingūmae 1 chōme to 4 chōme. In popular refere ...
Crêpes'. In Japan, French crêpes were introduced in the 1970s, and they were only spread with jam and were not very popular. In 1977, Mizuki Ono opened a crêpe shop in Harajuku and, taking inspiration from
ice cream monaka, began to sell crêpes with ice cream, whipped cream, and sliced fruit, which became very popular. They were rarely made at home and spread as sweets purchased from street stalls and eaten on the street.
In Mexico, crêpes are known as ''crepas'' and were introduced during the 19th century by the French and are typically served either as a sweet dessert when filled with ''
cajeta
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, wh ...
'' (similar to
dulce de leche
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, w ...
), or as a savoury dish when filled with ''Huitlacoche'' (
corn smut
Corn smut is a plant disease caused by the pathogenic fungus ''Ustilago maydis'' that causes smut on maize and teosinte. The fungus forms galls on all above-ground parts of corn species. It is edible, and is known in Mexico as the delicacy ''h ...
), which is considered a delicacy.
Similar dishes in other cuisines
In South India, a similar dish made of fermented
rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
batter is called a
dosa
Dosa may refer to:
People
* Bogoljub Mitić Đoša, Serbian actor
* Csaba Dosa (born 1951), Romanian athlete
* Dosa ben Harkinas
* Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher
* Dosa or Dossa Júnior
* Edward Dosa-Wea Neufville ...
, which often has savory fillings. In Western India, a dish made of
gram flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
is called "Pudlaa" or "Poodla," with the batter consisting of vegetables and spices. Another variety is called "patibola" and is sweet in taste due to milk,
jaggery, or sugar. The
injera
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining p ...
of
Ethiopia
Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the ...
n/
Eritrean/
Somali/
Yemen
Yemen (; ar, ٱلْيَمَن, al-Yaman), officially the Republic of Yemen,, ) is a country in Western Asia. It is situated on the southern end of the Arabian Peninsula, and borders Saudi Arabia to the Saudi Arabia–Yemen border, north and ...
i cuisine is often described as a thick crêpe. In Somalia,
malawah
Malawax ( ), also malawah ( ar, ملوح), is a sweet pancake that originated from Somalia.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of pancake eaten regularly in Somalia, Djibout ...
is very similar to a crêpe. It is mostly eaten at breakfast.
In the
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no),
* bik, Republika kan Filipinas
* ceb, Republika sa Pilipinas
* cbk, República de Filipinas
* hil, Republ ...
, a native crêpe recipe is the ''
daral'' which is made from ground
glutinous rice and
coconut milk batter (''
galapong
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
''). It is rolled into a cylinder and filled with sweetened coconut meat strips (''
hinti'').
In
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
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Kue leker
Kue leker is a type of Indonesian crepe, made with wheat flour, eggs, milk and sugar.
Ingredients and cooking method
The crepe is served with various fillings, such as banana, sugar, condensed milk, cheese and chocolate sprinkles. The crepe ...
is a type of Indonesian crêpe. Also, ''ledre'', a rolled banana crêpe from
Bojonegoro
Bojonegoro Regency ( id, Kabupaten Bojonegoro, older spelling is ''Kabupaten Bodjanegara'', jv, ꦑꦧꦸꦥꦠꦺꦤ꧀ꦨꦗꦤꦼꦒꦫ, translit=Kabupatèn Bojånegårå) is a regency in East Java, Indonesia, about 110 km west of Sur ...
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In China, Jianbing is a traditional Chinese street food similar to crêpes. It is generally eaten for breakfast and hailed as "one of China's most popular street breakfasts." It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui/薄脆 in Chinese), 2-3 savory/spicy sauces, and chopped scallions & coriander.
See also
References
Sources
: 19. Life A La Henri – Being The Memories of Henri Charpentier, by Henri Charpentier and Boyden Sparkes, The Modern Library, New York, 2001 Paperback Edition. Originally published in 1934 by Simon & Schuster, Inc.
External links
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How to make a crepe
{{DEFAULTSORT:Crepe
Pancakes
Belgian cuisine
Breton cuisine
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